Vanilla-Bean Spritz Wreaths

• 3 1/2 cups all-purpose flour
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 2 vanilla beans, halved lengthwise, seeds scraped and reserved
• 1 cup plus 4 teaspoons sugar
• 3 sticks unsalted butter, room temperature
• 2 large egg yolks

1. Preheat oven to 350F.
2. Whisk together flour, salt, and 1 teaspoon cinnamon.
3. Beat vanilla seeds and 1 cup sugar with a mixer on medium speed until incorporated, about 3 minutes (sugar will clump together slightly).
4. Add butter, and beat until pale and fluffy.
5. Add egg yolks, 1 at time, beating well after each addition.
6. Reduce speed to low.
7. Add flour mixture, and beat just until smooth.
8. Divide dough into 3 portions.
9. Pack 1 portion into a cookie press fitted with wreath disk (cover remaining portions with an inverted bowl or refrigerate in an airtight container for up to 3 days; bring to room temperature before using), and press shapes about 2 inches apart onto baking sheets.
10. Bake until edges are just golden, 9 to 12 minutes.
11. Meanwhile, combine remaining 2 teaspoons cinnamon with remaining 4 teaspoons sugar.
12. Sprinkle over hot cookies.
13. Let cool on sheets on wire racks.
14. Repeat.
15. Cookies can be stored in a single layer in airtight containers at room temperature up to 4 days.

flour, salt, ground cinnamon, vanilla beans, sugar, butter, egg yolks

Taken from www.epicurious.com/recipes/food/views/vanilla-bean-spritz-wreaths-389373 (may not work)